Lemon Thyme Focaccia Bread
A fragrant, no-knead focaccia bread with zesty lemon and fresh thyme. Crispy on the outside, soft and airy inside, this fiber-rich, plant-based bread is easy to make and perfect for everyday meals, snacks, or entertaining.
Equipment
- 9x13-inch baking pan
- Large Mixing Bowl
- Rubber spatula
- Measuring Cups and Spoons
- Parchment Paper
- Serrated bread knife
- Cooling rack
Ingredients
- 3½ cups 512 g all-purpose flour
- 2 tsp kosher salt
- 2 tsp instant yeast
- 1 tbsp lemon zest about 2 large lemons
- 1 tbsp fresh thyme leaves
- 2 cups lukewarm water ½ cup boiling + 1½ cups cold
- 5 tbsp olive oil plus extra for greasing
- 2 tsp lemon zest for topping
- 2 tsp fresh thyme leaves for topping
- ¼ tsp flaky sea salt for topping
Instructions
- Combine Dry Ingredients: In a large mixing bowl, add all-purpose flour, kosher salt, and instant yeast. Using a rubber spatula, gently stir the ingredients together until they are evenly distributed. This ensures that the yeast and salt are fully incorporated, which helps the dough rise evenly and develop a consistent texture.
- Incorporate Lemon Zest and Thyme: Add 1 tablespoon of finely grated lemon zest and 1 tablespoon of fresh thyme leaves directly into the dry mixture. Stir gently to distribute the flavors throughout the flour.This step infuses the dough with a subtle citrus aroma and herbaceous notes that will shine in the final bread.
- Add Water to Form Dough: Measure 2 cups of lukewarm water (½ cup boiling water mixed with 1½ cups cold water) and pour it gradually into the dry ingredients. Using the spatula, fold and mix the dough until the liquid is fully absorbed and a sticky, slightly wet dough forms. The dough should cling together but still be soft and pliable.
- Coat with Olive Oil: Drizzle a generous amount of olive oil over the surface of the dough. Using your hands, rub the oil over the top and sides of the dough as well as the interior of the bowl. This prevents the dough from drying out during the overnight rise and helps create a tender, flavorful crust.
- Refrigerate for Overnight Rise: Cover the bowl tightly with plastic wrap and place it in the refrigerator. Allow the dough to rise for 12–18 hours. During this time, the yeast works slowly, developing complex flavors and creating a light, airy texture. The dough may appear puffy and slightly bubbly when fully rested.
- Prepare the Pan for Baking: About 3.5–4.5 hours before you plan to bake, remove the dough from the fridge. Line a 9x13-inch baking pan with parchment paper and generously grease it with olive oil, including the sides. This step ensures that the dough doesn’t stick and helps create a crisp, golden crust.
- Transfer Dough to Pan: Gently loosen the dough from the sides of the bowl using your fingers or two forks. Place the ball of dough in the center of the prepared pan. Pour 2 tablespoons of olive oil into the pan and gently roll the dough around to coat it on all sides. Take care not to over-handle the dough to preserve its airy structure.
- Final Room-Temperature Rise: Allow the dough to rest at room temperature for 3–4 hours, uncovered. During this period, it should rise and expand to nearly fill the pan on its own. This final rise ensures that the focaccia develops a light, fluffy interior while maintaining a golden, crisp exterior.
- Preheat Oven and Dimple Dough: Preheat your oven to 425°F (220°C). While the oven heats, drizzle 2 more tablespoons of olive oil over the top of the dough.Grease your fingers with a little oil and press your fingertips firmly into the dough to create even dimples across the surface. Gently stretch the dough toward the edges of the pan if needed, but be careful not to deflate it excessively.
- Initial Baking Stage: Place the pan in the preheated oven and bake for 20 minutes. This initial stage helps set the structure of the focaccia and begin forming a golden crust while keeping the interior soft and airy.
- Add Toppings for Extra Flavor: Remove the pan from the oven and sprinkle 2 teaspoons of fresh thyme, 2 teaspoons of lemon zest, and ¼ teaspoon flaky sea salt over the top of the bread. These finishing touches elevate the aroma and flavor, creating a bright, herbal, and citrus-forward focaccia.
- Final Baking Stage: Return the bread to the oven and bake for an additional 5–10 minutes until the bottom is golden and crispy and the top is fragrant and lightly browned. This ensures a perfectly textured focaccia with a tender, flavorful crumb.
- Cooling and Serving: Remove the focaccia from the pan and place it on a cooling rack for about 10 minutes. Transfer it to a cutting board and use a serrated knife to cut it into squares or long strips. Serve warm for maximum flavor and enjoy the delicate balance of lemon, thyme, and olive oil in every bite.
Notes
- Using a digital scale to measure flour ensures a consistent texture and prevents dense or overly dry focaccia.
- Make sure your yeast is fresh; expired yeast can prevent proper rising.
- The dough is naturally sticky—resist the urge to add extra flour, as this can make the bread tough.
- Allowing the dough to rise slowly overnight in the fridge develops flavor and improves the texture, giving it a light, airy crumb.
- Add the lemon zest, thyme, and flaky salt toppings after the initial baking to avoid burning and maintain bright, fresh flavors.
- Generous olive oil usage ensures a golden, crispy crust and a tender interior; don’t skimp
